Ham & Green Onion Quiche

Thick chunks of salty ham and pungent slivers of green onions give our pie some serious scrape-the-plate succulence.
Ham & Green Onion Quiche

Photo: Maya Visnyei

By Lisa Howard

Serves: 4
Hands-on time: 10 minutes
Total time: 1 hour, 25 minutes


  • 2 slices whole-grain bread, roughly chopped
  • 1 large egg plus 5 large egg whites
  • 1 1/2 cups 2% milk
  • 5 3/4 oz low-sodium nitrate-free ham, cut into 1/2-inch cubes
  • 2 1-oz slices low-fat Swiss cheese cut into small cubes
  • 1 bunch green onions, trimmed and thinly sliced
  • 2 tsp dried sage
  • 1/2 tsp ground black pepper


  1. Preheat oven to 375°F. In a food processor or clean spice or coffee grinder, process bread into rough crumbs. Transfer crumbs to a 9-inch pie dish and press firmly onto bottom to form a crust. Bake for 10 minutes, until edges are golden.
  2. Meanwhile, in a large bowl, whisk egg, egg whites and milk until just combined. Add remaining ingredients and whisk until well blended.
  3. Pour egg mixture over top of crust. Bake for 1 hour and 5 minutes or until top is puffed and golden brown and a knife tip comes out clean when inserted in center. Remove from oven and let stand for 10 minutes. Run a thin knife around the edges of dish to loosen. Cut into quarters.

Nutrients per serving (1/4 of quiche): Calories: 191, Total Fat: 5 g, Sat. Fat: 2 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Carbs: 12 g, Fiber: 1 g, Sugars: 6 g, Protein: 23 g, Sodium: 562 mg, Cholesterol: 90 mg

Nutritional Bonus: Boiling can destroy green onions’ naturally occurring levels of quercetin, a plant pigment shown to possess antibacterial and anti-inflammatory benefits. To preserve the quercetin, we’ve baked the green onions into the quiche, so the nutrient is locked inside your meal rather than cooked away.



Watching your sodium? It’s okay to splurge a bit on the occasional saltier-than-average meal, but reduce your salt intake the rest of the day to match.

  • Mindy

    Super yummy! I blended carrots in my food processor and made a “crust” instead of using bread. I also used fresh tarragon instead of the sage. I love veggies (but the kids don’t feel the same), so I also chopped up some mushrooms, broccoli, and yellow onion to add.

  • Get It!

    SO GOOD! Used sharp cheddar, fresh sage and almond milk because that’s what i had on hand, Yum!



YES! Send me my risk-free trial issue of Clean Eating magazine and 3 free digital recipe booklets!

Please check your email and try again.